Description
Delight in these Brown Butter Pumpkin Oatmeal Latte Cookies that perfectly blend the comforting flavors of pumpkin butter, espresso, and warm spices, all topped with a luscious brown butter icing. These cookies offer a unique twist on classic oatmeal cookies with a rich, cozy taste ideal for fall or any time you crave a seasonal treat.
Ingredients
Scale
Cookie Dough
- 2 sticks (1 cup) salted butter
- 1 1/4 cup brown sugar
- 2/3 cup pumpkin butter
- 1 large egg
- 1 tablespoon vanilla extract
- 2-4 tablespoons espresso powder or instant coffee
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1 1/2 – 2 teaspoons pumpkin pie or chai spice (see note)
- 1/2 teaspoon kosher salt
- Sea salt (optional)
Brown Butter Icing
- 1 stick salted butter, at room temperature
- 1 1/2 – 2 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
- Brown the Butter: Place the butter in a skillet over medium heat and cook for about 3-4 minutes until it starts to brown and release a nutty aroma. Remove from heat, transfer to a heatproof bowl, and let cool for 5 minutes.
- Mix Wet Ingredients: Into the browned butter, stir the brown sugar, 1/3 cup pumpkin butter, egg, vanilla extract, and espresso powder until the mixture is smooth and well combined.
- Add Dry Ingredients: Gently mix in the all-purpose flour, oats, baking soda, pumpkin pie or chai spice, and kosher salt until just combined.
- Add Pumpkin Butter Streaks: Dollop the remaining 1/3 cup pumpkin butter over the dough, gently folding it in without over-mixing to create visible streaks of butter in the dough.
- Shape and Bake Cookies: Scoop rounded tablespoon-sized balls of dough (sticky is okay) and place them 2 inches apart on the prepared baking sheet. Gently flatten each ball. Bake for 8 minutes, then remove and rotate the baking sheet. Tap it on the counter 1-2 times to flatten cookies further and bake for another 2-3 minutes until the edges begin to set.
- Cool Cookies: Allow cookies to cool on the baking sheet where they will continue to bake slightly, developing their texture.
- Prepare Brown Butter Icing: In a pot over medium heat, brown the butter until it smells toasted (about 2-3 minutes). Remove from heat and whisk in powdered sugar, vanilla extract, and a pinch of salt until smooth.
- Ice the Cookies: Spread the brown butter icing immediately over cooled cookies before it sets. Work quickly for an even layer.
- Storage: Store iced cookies in an airtight container for up to 5 days for optimal freshness.
Notes
- Chai Spice Blend: Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cardamom, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon allspice, and a tiny pinch of black pepper for a fragrant pumpkin pie spice alternative.
- Use sea salt sprinkled lightly on top of cookies before baking for a delightful salty contrast.
- Adjust espresso powder quantity to your preferred coffee intensity, between 2-4 tablespoons.
- Be careful not to over-mix after adding pumpkin butter streaks to preserve texture and appearance.
- Browning butter adds a rich, nutty flavor crucial to this recipe’s depth.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
